Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 2 Tbsp. Flour
- 1 quart Cool water
- 1 tsp Salt
- 1/2 x Lemon, juice of
- 2 Tbsp. Butter
- 4 med Sized artichokes
- 2 tsp Salt
- 1/2 tsp Pepper
- 1 c. Italian bread crumbs
- 3 x Cloves garlic - sliced
- 1 Tbsp. Grated parmesan or possibly romano cheese
- 2 Tbsp. Minced parsley
- 2 c. Boiling water
- 2 Tbsp. Extra virgin olive oil
Direcciones
- Directions: Cut about one inch off the top of the artichoke and cut the bottom flat. Remove the outer leaves carefully to expose the heart. Snip the tips off the remaining leaves. Use 1 teaspoon of salt and cover with water and let stand for 10 min and drain. To keep the artichokes from turning brown, blanch the hearts in the boiling blanching mix and then let cold. Mix together the breadcrumbs, half of the sliced garlic, cheese, parsley, salt and pepper. Spread the leaves of the artichokes open slightly and place 3 slices of garlic into each one. Sprinkle the breadcrumb mix between the leaves and over the artichoke. Top with remaining parsley.
- Stand the artichokes in a skillet. Pour the boiling water into the pan and sprinkle the artichokes with extra virgin olive oil. Cover and cook for 40 min.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1850g | |
| Calories 1085 | |
| Calories from Fat 521 | 48% |
| Total Fat 59.14g | 74% |
| Saturated Fat 21.35g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 8258mg | 344% |
| Potassium 900mg | 26% |
| Total Carbs 118.08g | 31% |
| Dietary Fiber 22.9g | 76% |
| Sugars 9.26g | 6% |
| Protein 26.14g | 42% |
